Objective of the Food and Beverage Service

     About Food and Beverage Service - Waiter curriculum

The Food and Beverage Service - Waiter learner manual has been developed to equip
people working in the restaurant on the technical and practical know how of the food and
beverage industry. It is especially designed for those who want to start their careers as waiters
in restaurants and hotels. Giving particular emphasis on food service sequence, restaurant
hygiene, food and beverage knowledge, this manual can be used by any restaurant or
a hotel who wish to extend knowledge of their personnel working in food and beverage.
Throughout the development of the material, the competence of the present work force in
Kathmandu valley was considered through market-needs analysis in the food and beverage
sector. Further input was incorporated to the development of materials and content with the
help of TVET service providers working in the food and beverage sector in Nepal which was
further complimented by the industry experts who shared their knowledge on curriculum and
material development standards.

Objective of the Food and Beverage Service learner manual

To equip beneficiaries on the essential knowledge required in the food and beverage
industry. Particularly, the emphasis is given on enhancing hygienic food and beverage, food
and beverage service, customer service and basic knowledge on understanding risks and
preventive measures at work.

Learning outcome of the training

Upon successful completion of this course, the beneficiaries should be able to demonstrate
and practice:
• Explain the hospitality industry and their role in the industry
• Provide excellent customer service
• Maintain hygiene, and good attributes of a service personnel
• Prepare for food and beverage service
• Provide a food service to guests
• Provide a drink service to guests
• Carry out general food and beverage and closing procedures in a restaurant
• Identify trends in the food and beverage industry
• Food and beverage services, selling techniques, promotions and marketing
• Understand risk and preventive measures at work
• Understanding of kitchen hazards, dangers and preventive